Chocolate Bourbon Cake

Mar 24, 2012 by

Down the street of my work is The Calvary Episcopal Church, located on 102 N. Second St. Downtown Memphis. This Church has a Memphis tradition dating back to 1928. People of different faiths gather during Lent to break bread together in Calvary’s Waffle Shop dining hall.

Last year was the first time I had the pleasure to taste this Chocolate Bourbon Cake. This year they had the same menu again and yes this Chocolate Bourbon Cake was there again. I asked for the recipe on Facebook, and lucky me and you they shared this recipe 🙂

Surprisingly this is one of the easiest cakes to make. If you are lucky you will be able to find the lady finger cookies at your local grocery store. Then it’s a no bake cake. If you are not that fortunate, you have to make your own lady fingers. No worry I have a recipe for that to.

Well this year (2014) the church was selling their cookbooks. Now you know I had to have one of those. I probably will make some other dishes out of their cookbook. But I don’t know about that fish pudding dish…………

Ingredients

1/2 lb (2 sticks) of unsalted butter
2 cups of sugar
6 squares unsweetened chocolate
6 eggs
3/4 cup chopped pecans
1/2 dozen lady fingers
2 oz. Bourbon
1 pint ( 2 cups) heavy cream

Instructions

1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.

2. Whip the cream and season with Bourbon.

3. 1st layer: lady fingers that have been halved
2nd layer: 1/4 chocolate mixture per pan
3rd layer: 1/4 cup whipped cream mixture per pan
4th layer: 1/4 chopped pecans per pan
5th layer: lady fingers
6th layer: 1/4 chocolate mixture pan
7th layer: 1/4 whipped cream per pan
8th layer: 1/4 chopped pecans per pan

4. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

Chocolate Bourbon Cake
 
Recipe type: Dessert
Ingredients
  • ½ lb (2 sticks) of unsalted butter
  • 2 cups of sugar
  • 6 squares unsweetened chocolate
  • 6 eggs
  • ¾ cup chopped pecans
  • ½ dozen lady fingers
  • 2 oz. Bourbon
  • 1 pint ( 2 cups) heavy cream
Instructions
  1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.
  2. Whip the cream and season with Bourbon.
  3. st layer: lady fingers that have been halved
  4. nd layer: ¼ chocolate mixture per pan
  5. rd layer: ¼ cup whipped cream mixture per pan
  6. th layer: ¼ chopped pecans per pan
  7. th layer: lady fingers
  8. th layer: ¼ chocolate mixture pan
  9. th layer: ¼ whipped cream per pan
  10. th layer: ¼ chopped pecans per pan
  11. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

*Arrisje’s Recipe Card. Click on the pic below. Save to your hard drive and print as a 4×6*

Chocolate Bourbon Cake

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3 Comments

  1. Larry Mahar

    This one is a keeper….

  2. Heleen

    Will make it this weekend, lekkkeeeerrrr!

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